These little dumplings are a hands-on and easy dinner that most kids seem to adore. Depending on the ages of your children, the dumplings will be uniform and perfectly sealed or in our case (my kitchen-hand is 4), they will end up a collection of mis-shapen, little lumps. Either way they’ll enjoy the process and the dumplings will still taste great.

Chicken pot-sticker dumplings

Combine mince, ginger, coriander and onions in a large bowl. Place spoonfuls of the mixture on each wonton, brush edges with water, fold in half and press to seal. Crimp the edges with a fork. Heat the oil in a frying pan over medium-high heat. Add the dumplings and cook for a minute or so on each side, until the bases are golden brown. Add the stock, cover the pan and reduce heat a little. Cook for five minutes and then serve with a little soy sauce.